Submit a Critic Score

Winemaker's Notes:

Hand-picked grapes were crushed with 20% to 30% whole berries remaining.
Cold soaking on the skins for two days extracted soft tannins and intense color.
After the 6 to 10 day fermentation on the skins, lots were pressed, blended and placed into new French oak barrels to finish primary fermentation. Malolactic fermentation followed in oak, wines were racked off solids before the end of the year.

Similar Wines

Columbia Crest:
At Columbia Crest we pride ourselves on delivering handcrafted, superior-quality small-lot wines, as well as affordable everyday Washington wines. Our first release in 1984 started a tradition that has established us as one of America’s most popular and fast-growing wineries.

Tasting Notes:

This classic Bordeaux-style wine opens with intense aromatics of vanilla, caramel, dark fruits and a hint of graphite. Wonderful blackberry and dark chocolate flavors on the palate grow into a soft but powerful and complex finish lingering with notes of exotic spices. This wine is sheer elegance.

Hand-picked grapes were crushed with 20% to 30% whole berries remaining.
Cold soaking on the skins for two days extracted soft tannins and intense color.
After the 6 to 10 day fermentation on the skins, lots were pressed, blended and placed into new French oak barrels to finish primary fermentation. Malolactic fermentation followed in oak, wines were racked off solids before the end of the year.

Photos

Stay Connected

Get our free newsletter

Snooth Newsletters

Snooth: Get Snooth's free wine newsletter for a daily dose of what to drink right now, pairing ideas, wine country travel tips, and more.

Wine Tips: A daily postcard with a few simple words of wine wisdom.

Wine Events: A weekly roundup of wine events in your area.

Deals: We're on the look-out for great wine deals and when we see them, we'll send you an email

Notes: The traditional Bordeaux winemaking protocol included barrel aging for 26 months with barrel-to-barrel racking at
three month intervals. Barrels were topped weekly during the first six weeks, and egg white fining occurred after 18 months.